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Jeanette’s Vegetable Rosti

Jeanette Orrey MBE


Serves: 4

Prep time: 5 mins

Cook time: 20 mins


375g (12oz) courgettes, washed

375g (12oz) carrots, peeled

125g (4oz) parsnip, peeled

225g (8oz) old potatoes, peeled

1 egg, beaten

1 tbsp plain flour

2 tbsp olive oil

Veg Portions / Serving: 1


Kitchen Ninja

Rosti is comforting, crisp and fluffy. But since potatoes (while great for you) don’t count as part of your 5-a-day, this recipe packs a punch by swapping some of it out for fresh veggies.


Grate the courgette onto a paper towel and squeeze out any excess water.

Put into a mixing bowl.

Grate and drain the carrot, parsnip and potato the same way.

Combine them all in the mixing bowl.

Add the beaten egg and flour, and mix well.

Heat the oil over a medium heat in a large frying pan.

Divide the mixture into 8 pieces of about a tablespoon each.

Put them in the pan in batches that will fit your pan, and flatten down with a fish slice.

Cook for 3-4 minutes on each side until golden brown.

These freeze well after cooking, defrost and reheat in a low oven before serving.

Kids in the kitchen:

Older kids can grate the veg, and get younger children to squeeze out the excess moisture from the veg and mix everything, then shape into patties.

Jeanette Orrey MBE

Jeanette worked in school catering for 20+ years. She co-founded Food for Life, was awarded an MBE in 2011 for her services to school food, was a member of the School Food Plan Expert Panel.

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